BBQ Pulled Pork Cauliflower Mac
This BBQ Pulled Pork Cauliflower Mac is comfort food with a glow-up.
A creamy, protein-rich cheese sauce made with cottage cheese meets tender pasta, steamed cauliflower for a veggie boost, and smoky BBQ pulled pork on top.
It’s cozy, satisfying, and easy to batch cook, especially since the pork is mostly hands-off. Perfect for meal prep or a weeknight dinner that feels indulgent but balanced.
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Ingredients
Directions
- Place pork tenderloin in a slow cooker, cover, and cook on high for 3–5 hours or low for 6–8 hours, then shred and toss with BBQ sauce.
- Chop the cauliflower into bite-sized florets. Place them in a steamer basket over a pot with about 1 inch of water. Bring the water to a boil, cover, and steam for 5–7 minutes, or until the cauliflower is fork-tender but not mushy. Remove from heat and set aside.-Shortcut option: Place the chopped cauliflower in a microwave-safe bowl with 1–2 tablespoons of water, cover loosely, and microwave for 3–4 minutes until tender.
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve about ¼–½ cup of the pasta water, then drain.
- In a blender, combine cottage cheese, onion powder, garlic powder, paprika, and cheddar cheese. Blend until smooth, adding 1–2 tablespoons of water as needed to help it blend.
- Return the drained pasta to the pot and add the cheese sauce. Stir gently, adding reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency. Add the steamed cauliflower and toss to coat.
- Transfer to a bowl, top with BBQ pulled pork, and enjoy!
Notes
- Instant Pot: Add pork to the IP with a splash of broth or water. Cook on Manual/High Pressure for 20–25 minutes, natural release for 10 minutes, then shred and mix with BBQ sauce.
- Oven: Season pork, wrap tightly in foil, and bake at 325°F for 60–75 minutes until tender enough to shred. Add BBQ sauce after shredding.
- Meal prep tip: Store mac and pork separately and assemble when reheating for best texture.
- Veggie swap: Broccoli or a cauliflower/broccoli blend also works great here.
- Any pasta shape works here—elbows, cavatappi, shells, or rotini all hold the sauce well. Use whatever you prefer or have on hand; just cook according to package directions.
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